Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-06-11

xsRors RECIPES FoR WHOLESOME DISHES AND
DAINTY pEssRRrs-How TO PREPARE PupDrSGs,
JELLIEs. CAKES AND FANCY CONNECTIONS.
LEAN SPARE RIBS make an excellent substitute
for chicken or beef in pot-pie
FISH MAY BIZ KEPT In vinegar as well as on ice;
this also Improves the flavor
For GRASS STAIN on childrens clothes, while
II Is fresh, wash &c out In alcohol.
COLD TEA SHOULD BE SAVED for the vinegar bar
rel IL sours easily and gives color and flavor
ORANGES, according to highest health authori.
tiles, are ever best when eaten before breakfast.
EsGs CAN Blk KEPT FRESH for two or three
months by simply packing In salt or In dry sifted
coal ashes.
RAW STARCH made into a paste with water is
said 70 be excellent for the removal or grease in
FINGER MARKS MAY BIZ REMOVED from var
nished furniture by the use OF a little sweet OIL
upon soft cloth.
Put CAMPuoR ON CoLD-SoREs when they first
come, and that may heal them or prevent them
from developing.
IT Is SAID that pint of milk taken every night
Just before retiring 10 rest, will soon make the
th!nnest figure plump.
STAINS FROM TEA Oh COFFEE Will come out at
once IL they be taken Immediately and held over a
pail while boiling water IL turned over them
PUf TEA AND COFFEE AWAY In alright recepta-
cles as soon as they are brought 70 the house.
They lose much OF their flavor by standing IN
covered.
NEVER LET TIE FEET become cold and damp, or
things tend TO aggrayate any existing hardness OF
hearing.
SALAD OF STRING BEANs.-Boil the beans until
thoroughly done, first stringing and splitting
them Set them on ice to get cold. Dress with
pepper, salt, OIL and vinegar.
Cur JEWELS SHOULD NEVER BE WIPED after
washing. Wash carefully with brush and CASTLE
soapsuds. Rinse and lay, face down. deep into
line Sawdu5t until dry; lockwood dust IS bad.
MINT SACCB--C0op fine one bunch Of mint, then
mix a large tablespoon OF white sugar a pinch OF
salt and pepper each and nve tablespoonfuls Of
vinegar. Stir well and serve with roast lamb.
To RAISE THE PILE OF VELVET cover O hot
smOOthing-iTon with wet cloth. hold the velvet
firmly over It; the vapOr rising will raise the pile
or the velvet WITH the assistance or light whisk
Do Nor PLACE RAW MEAT directly on ice for the
Juices are apt TO be withdrawn. They should
never be left in the wrapping paper. Put them In
IN uncovered earthern dish and then SET them on
ice.
CELERY SAUcE-Cut five roots OF celery in small
pieces, put In saucepan, add pint OF cold water
and teacup OF milk: stew slowly for half an hour,
then strain; put two ounces OF -; STIR but do
not boil. This sauce Is used for boiled meats.
AN INGENIOUS HoUsEkEEPgR can secure o hand
chest for linen, TO stand in an upper hall or din
ing room. by having carpenter make the article
IN plain pine or ash wood, and then herself apply
ing the beautiful Linerusta Walton TO Its smooth
surface.
In THE ROASTING OF MEATS the juices may be pre-
served by instantly soaring the outside cut, after
which the whole may be thoroughly cooked
through The soaring may b done by pressing
first one part and then the other to q smoking hot
pan over quick fire.
GoosEBERRY JAM.-Stew the berries In little
water. then strain through sieve and return to
the preserving kettle, adding three-quarters OF
pound OF sugar to each pound OF stewed fruit and
let IL boil until 10 will harden when little Is
posed 10 the air upon spoon.
CUP PrpDTNG.-Mix carefully one cup each of
-four, ground rice, finely chopped suet, milk and
raisins, with teaspoonful Of carbonate of soda,
the same OF ground ginger and a tablespoonful Of
vinegar. Boil four hours and serve with sweet
sauce; but 1t Is good without that.
To IMPROVE FRIED HoMINY or any o; the cereals
that are to be served, either AROUND chickens or
as breakfast dish. Add a Tablespoonful of but
TO eyery1H eupfuls of the uncooked hominy
and tablespoonful OF salt. Boil until tender cool
In pan and slice for frying when quite stin.
NARROW SHELF OVER Door, decorated with
few good pieces OF china, or even one or two good
terra Gotta figures, lends great charm to a room
and a furnished look to the walls, more particu-
larry II there be curtains to the door. A draped
doorway adds an indescribable charm to a room.
PRETTY TIDY is made OF scarlet or any shade
OF red felt; put strips OF black velvet and these
strips embroider little fans in bright and varied
by pinking the felt; let the velvet slips run down
70 form point and put taSsel made Of different
colored silks on each point.
How TO Cook STRING BEANs-Early In the morn
ing coil the beans until just tender In sailed boil
ing water, lay them in cold water until nearly
dinner-time; then drain them and heat them in a
frying-pan, with 4 tablespoonful each OF grated
onion, butter, chopped parsley. Canned beans
same way.
GoosEsERRY CREAA.-one quart Of gooseberries,
one ounce of butter, one pound Of white sugar.
four eggs Cover the gooseberries with cold water,
and simmer over the fire until they soft: strain
through sieve. and heat the pulp; when hot, stir
In the sugar and butter: beat the eggs till light,
and beat them into the fruit pulp after 1t is cold
Serve IN glasses.
In PAPERINs A WALL for the first time It is i'm
portant that after being busted the walls be well
wiped with damp cloths, frequently renewed pre-
viouS 10 applying the paper. II this precaution be
neglected the almost imperceptibiy nne dust will
De collected by the damp paste, giving the paper
streaked, dirty appearance, which no after treat
ment can efface.
RUSSIAN JELLY.-One ounce OF gelatine three
quarters OF pint Of water, one gill OF sherry or
Madeira the grated rind and juice Of a lemon,
one-nalI pound OF lump sugar. Melt IT together,
strain II, and when cool whip IL with whisk to a
stin frUth- It can be moulded or served In rough
Jumps. Half can DE cOlored with cochineaI and
Jumps OF alternate colorS heaped Up.
JrNELEs--Rasp On some good sugar the rinds OF
two lemons: dry, reduce TO powder, and sifr il
with as much more sugar as will make up pound
In weight. Mix IL with one pound OF -four four
nI4l-OcdtcH anu SIX ounces Oi warm butter.
drop the mixture on buttered tins, and bake the
tumDieS IN - very slow oven from twenty TO thirty
minutes They should be pale. but perfectly crisp.
How TO Boil EGGs-Put the eggs into dish
with cover. as a tin pail, and then pour upon
them boiling water, two quarts or more to a dozen
ekss, ana cover and set away from the stove for
fifteen minutes. The heat OF the water cooks the
eggs slowly. evenly, and sufficiently, to jelly
Ike consistency, leaving the center or yok harder
than the white, and the egg tastes much richer
and nicer.
CREAM SHERBEr.-One quart cream, three eggs
one tablespoonful orange-nower water and six
ounces pulverized sugar. Take the yeks of the
eggs beat them and mix them with the cream
adding the orange-hOwer water. Put the mixture
over gentle IRE, and as soon as IL commences 10
tnlcken remove IL, pour IL out and stir in the
sugar Then set II aside, and when COO, freeze the
same as ice-crearn.
SAVE TIE CRCsTs.-The little dry hard pieces
and crcsts which always accumulate can be put
Ga pie tin in an oven that Is just no, enough to
dry and make them e light brown, then roll them
Inc and put away 10 Use i'll making croquettes
fryI1g FISH. &C. These slightly Drowned crumbs
axe said 10 make excellent griddIc cakes with the
addition OF one e-sg and a handful OF -four and
m.la 10 make batter.
PoTrED CnsEsE.-When a piece OF cheese be-
comes dry, CRATE or chop it small, and pound In
mortar with quarter pound cold butter 10 each
pound OF cheese. Season with pepper salt, cayenne
and a little mustard Ia powder. Press dowl In
Jars the same - pOLtei meats .pour liquid butter
over anu Use rs a sUppe: dish This preparation
l. useful IL making cheese sandwiches: it can also
DC warmer anu spread upon hot, buttered toast.
BAKED RHCBAEB--Wa ash and peel the rhubarb
n IL